Balls made of leftover turkey and stuffing

These crispy turkey stuffing balls are the ultimate way to transform leftover holiday food into a delicious, crowd-pleasing snack or appetizer. Golden on the outside and tender on the inside, they’re packed with savory turkey, stuffing, and optional cranberry sweetness. Fry them, bake them, or air-fry them—either way, they’re irresistible!

Ingredients

• 3 cups leftover stuffing
• 2 cups cooked turkey, shredded or finely chopped
• ½ cup cranberry sauce (optional, for extra flavor)
• ½ cup shredded mozzarella or cheddar cheese (optional, for creaminess)
• ¼ cup turkey gravy or chicken broth (more if needed)
• ½ cup all-purpose flour
• 2 large eggs, whisked
• 1 cup seasoned breadcrumbs
• Oil for frying (vegetable or canola oil works best)
• Fresh parsley, finely chopped (optional, for garnish)

Preparation Instructions

1. Prepare the Mixture

In a large bowl, combine the stuffing, turkey, cranberry sauce (if using), and shredded cheese. Gradually add the gravy or broth, a little at a time, until the mixture is moist and holds together when squeezed.

• If too dry: add more gravy or broth
• If too wet: add more stuffing or breadcrumbs

2. Form the Balls

Using your hands or a cookie scoop, shape the mixture into golf ball–sized balls. Press firmly so they hold together. Place them on a parchment-lined baking sheet.

3. Set Up the Dredging Station

Prepare three shallow bowls:

• One with flour
• One with beaten eggs
• One with seasoned breadcrumbs

Roll each stuffing ball in flour, dip into the egg, then coat evenly with breadcrumbs, pressing gently to help them adhere.

4. Chill for Best Results

Refrigerate the coated stuffing balls for 15–20 minutes. This step helps them firm up and prevents them from falling apart during cooking.

5. Fry the Stuffing Balls

Heat about 2 inches of oil in a deep pan or pot to 350°F (175°C). Fry the balls in small batches for 3–4 minutes, turning occasionally, until golden brown and crispy.

Remove with a slotted spoon and drain on paper towels.

Alternative Cooking Methods

🔥 Oven-Baked Option

• Preheat oven to 400°F (200°C)
• Place balls on a greased baking sheet
• Lightly spray with cooking spray
• Bake for 20–25 minutes, turning once, until golden and heated through

🌬️ Air Fryer Option (Healthier)

• Air fry at 375°F (190°C) for 10–12 minutes
• Shake or turn halfway through
• Cook until crispy and golden

Serving Suggestions

Serve warm with:

• Turkey gravy
• Cranberry sauce
• Honey mustard
• Ranch or garlic aioli

Garnish with chopped parsley for a fresh finish.

Tips for the Best Stuffing Balls

• Fresh or leftover stuffing both work well—just adjust moisture as needed
• Customize the add-ins: diced vegetables, fresh herbs, or a spoon of mashed potatoes add great flavor
• Make ahead & freeze:
  • Form and coat balls
  • Freeze on a tray, then transfer to a zip-top bag
  • Cook straight from frozen (add a few extra minutes)

Final Thoughts

These turkey stuffing balls are crispy, comforting, and incredibly versatile—perfect as an appetizer, snack, or leftover makeover meal. Whether fried, baked, or air-fried, they’re guaranteed to disappear fast.

Have fun making them—and enjoy every bite!

Sausage Stuffing Balls with Gravy

Sausage Stuffing Balls with Gravy are savory, bite-sized appetizers made with seasoned sausage, stuffing mix, and cheese, then baked until golden and served with a rich homemade gravy. Perfect for holiday gatherings, game days, potlucks, or a comforting family dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Ingredients Method Notes

Ingredients

  

• Stuffing Balls:
• 1 pound ground breakfast sausage
• 1 6 oz box seasoned stuffing mix
• 2 large eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon chopped fresh parsley optional
• Gravy:
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme

Method

 

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the ground sausage, stuffing mix, eggs, milk, shredded cheddar cheese, garlic powder, onion powder, and parsley. Mix until well combined.
3. Roll the mixture into 1½-inch balls and arrange them on the prepared baking sheet, leaving a little space between each.
4. Bake for 25–30 minutes, or until the sausage is fully cooked and the stuffing balls are golden brown.
5. While the stuffing balls bake, melt the butter in a saucepan over medium heat.
6. Whisk in the flour and cook for 1 minute to form a roux.
7. Gradually whisk in the chicken broth until smooth. Add the black pepper and thyme.
8. Simmer for 4–6 minutes, stirring frequently, until the gravy thickens.
9. Serve the stuffing balls warm with the gravy spooned over the top or on the side for dipping.

Notes

• Mild or spicy breakfast sausage both work well.
• For extra flavor, add 1/4 cup finely diced onion or celery to the stuffing mixture.
• The stuffing balls can be assembled a day in advance and refrigerated until ready to bake.
• Leftovers can be stored in the refrigerator for up to 4 days and reheated before serving.